Nick Bousquet of Craft Cocktail Club stated
“the balance on this one is amazing – great drink for the beginning of Winter”.
I think I have to agree with him.
He didn’t name it.
So I will leave that to Nick to do.
And we had bought the Demandis Liqueur on a whimsy, in Brittany in September last year (2020) when we were there. It had remained unopened till tonight. Because, to be honest, it was a whim.
And I didn’t really know what to do with it.
I just remembered as a kid/teen, how much I used to love the black currant cordial that was available back in the day, in country Australia. Ribena was touted to contain more than enough Vitamin C for all your daily needs. The sugar content was incidental back then. We had fluorided water, after all. Come on!
- 60ml Rye Whiskey- I used Bulleit
- 7.5ml Black Currant liqueur- Crème de Cassis-Demandis
- 7.5ml Muscovado Syrup- a dark sugar
- 2 dashes Angostura Bitters
- 2 dashes Black Walnut Bitters black
Stir with ice, until chilled and proper dilution is reached. Guess 😉
Express oils from flamed lemon peel and add as garnish. Serve over large rock.
Well done Nick 👍